ROAST BEEF AND CHEDDAR SANDWICHES
Roast Beef and Cheddar Sandwiches are made with deli roast beef, a tangy horseradish sauce, soft onion poppy seed hamburger buns and a dollop of Ricos Premium Cheddar Cheese Sauce for a quick family dinner fit for any night of the week. Find microwavable directions within post above!
Provided by Amber
Categories Dinner
Time 25m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees.
- Wrap the roast beef deli slices in foil. Using two foil packs will heat the meat up quickest.
- Place the deli meat in oven for 15 minutes.
- As the deli meat warms up in the oven, place the Ricos Premium Cheddar Cheese Sauce in a saucepan on a low-medium heat on the stovetop. Stir frequently for 10 minutes.
- Assemble the sandwiches. Place a teaspoon of horseradish on each bottom hamburger bun, followed by four slices roast beef deli meat, then a dollop of the Ricos Premium Cheddar Cheese Sauce.
- Complete with the top of the hamburger bun and serve.
ROAST BEEF 'N CHEDDAR CRACKER SANDWICHES
These Roast Beef 'n Cheddar Cracker Sandwiches are sure to be a hit at any gathering, big or small. It only takes 10 minutes to make a batch!
Provided by My Food and Family
Categories Home
Time 10m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Heat oven to 350ºF.
- Place crackers in single layer on baking sheet; top with cheese. Place meat on 6 crackers.
- Bake 3 to 5 min. or until cheese is melted.
- Spoon horseradish sauce onto meat-topped crackers; cover with cheese-topped crackers, cheese sides down, to make 6 cracker sandwiches.
Nutrition Facts : Calories 80, Fat 6 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 190 mg, Carbohydrate 5 g, Fiber 0 g, Sugar 1 g, Protein 3 g
CHEDDAR FRENCH DIP SANDWICHES
The idea for this roast beef and cheddar sandwich came from a restaurant that serves theirs on garlic bread. It takes no time at all to put together. - Holly Szwej, Bridgeport, New York
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a small skillet, melt butter. Add garlic; saute for 1 minute. Place rolls on a baking sheet; brush cut sides with garlic butter. Sprinkle with cheese. Broil 3-4 in. from the heat for 2-3 minutes or until cheese is melted., In a large saucepan, combine beef and broth; heat through. Using tongs or a slotted spoon, place beef on rolls. Serve sandwiches with remaining broth for dipping.
Nutrition Facts : Calories 664 calories, Fat 27g fat (15g saturated fat), Cholesterol 123mg cholesterol, Sodium 1885mg sodium, Carbohydrate 71g carbohydrate (4g sugars, Fiber 4g fiber), Protein 40g protein.
ROAST BEEF AND CHEDDAR SANDWICH
Mango chutney is available in the Asian-food section of most supermarkets.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 7
Steps:
- In a small bowl, whisk reduced-fat mayonnaise with Dijon mustard; spread on bread. On bottom slice, spread mango chutney.
- Layer with cheddar cheese, roast beef, and watercress. Slice in half, and wrap in waxed paper. Refrigerate until ready to serve, up to overnight.
ROAST BEEF AND CHEDDAR SANDWICH
Make and share this Roast Beef and Cheddar Sandwich recipe from Food.com.
Provided by Shany
Categories Lunch/Snacks
Time 15m
Yield 4 Whole sandwiches
Number Of Ingredients 8
Steps:
- In a small bowl slightly melt 1/3 cup margarine. Add parmesan bit by bit until the mixture is not runny. Set aside. You might not need all of the cheese.
- Cut both peppers in half and remove core and seeds. Slice and then cut slices in half.
- Stir fry peppers and onions in margarine until onions are fried to your liking. Set aside.
- Fry roast beef just until heated through.
- Spread parmesan mixture on one side of each piece of bread.
- In a frying pan, place two slices of bread spread side down. place one slice of cheese on one piece of bread and a half slice on the other. If you like a cheesy sandwich put one whole slice on each bread slice.
- Place roast beef, onions, and peppers on one piece of bread. Top with other slice of bread.
- Flip sandwich onto a plate and serve.
- If this is for an appetizer, cut sandwiches in fourths and stick a toothpick through it to hold it together.
ROAST BEEF AND CHEDDAR GRINDER
For this megahit of a sandwich, we created a cheese sauce with caramelized onions, mustard, and beer, then heaped it on the bottom of a rustic ciabatta roll. We followed it up with thinly-sliced roast beef and giardiniera-which are Italian-style pickled veggies-for a bright and briny crunch.
Provided by Sarah Carey
Time 25m
Yield Makes 4
Number Of Ingredients 10
Steps:
- In a medium skillet, melt butter over medium-high heat until foamy. Add onion and thyme, season with salt and pepper, and cook, stirring, until onion is translucent, 5 to 6 minutes. Stir in mustard, then beer. Bring to a boil and cook until liquid has mostly evaporated, about 30 seconds. Divide onion mixture into 4 piles; top each evenly with cheese. Reduce heat to low, cover, and cook until cheese has melted, 1 to 2 minutes.
- Meanwhile, scoop out some of top of each roll to make room for filling. Using a spatula, transfer cheese-onion piles to bottom halves of rolls. Top with roast beef and giardiniera. Sandwich with scooped-out roll tops and serve immediately.
BIG THICK BUTTERY ROAST BEEF 'N CHEDDAR SAMMIES / SANDWICHES
The name says it all--this sandwich is big, thick and buttery, with a slight kick from the horseradish! Very quick and easy to prepare, makes a yummy lunch or simple dinner. Serve warm, with a pickle spear and chips, add a cup of soup or side salad for a more substantial meal. A side of Avocado Horseradish Spread recipe #284084 #284084 makes a tasty dipping sauce. May use sliced oven roasted or deli roast beef, or my Shredded Beef (Crock Pot) recipe #269126 #269126, pile it on as thickly as you wish, and I hope you enjoy!
Provided by BecR2400
Categories Lunch/Snacks
Time 15m
Yield 4 sandwiches, 4 serving(s)
Number Of Ingredients 6
Steps:
- For each sandwich:.
- Spread 1/2 teaspoon horseradish on each slice of bread.
- Melt 1 tablespoon butter (or more) in a skillet on medium-low heat. Add a slice of bread to skillet and pile on 1/4 lb. warm roast beef. Top with second bread slice.
- Cook for 4 or 5 minutes until bread is golden. Carefully flip sandwich over. Lift top bread slice and insert a thick slice of cheddar cheese. Cook another 5 minutes until cheese begins to melt and bread is golden.
- Repeat with each sandwich. Makes 4 sandwiches.
- Serve warm, with a pickle spear and chips, add a cup of soup or side salad for a more substantial meal. Avocado Horseradish Spread recipe #284084 makes a lovely sandwich dip.
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